Pineapple-Ginger Flank Steak

Our family loves flank steak and this is always our go-to recipe.  There is never any left-overs.  The sweetness from the brown sugar and the tangy from the pineapple, makes this recipe an excellent choice.

Pineapple-Ginger Flank Steak
Adapted from: Our Best Bites cookbook, 2011

Ingredients:
1 cup pineapple juice
1/3 cup soy sauce
1/3 cup canola oil
6 Tbsp brown sugar, packed
1 Tbsp fresh ginger, minced
5 garlic cloves, minced
Up to 2 lb flank steak

Directions:
1.  Whisk together first six ingredients until combined.
2.  Using a knife, score flank steak about 1/8 inch deep cuts on both sides to tenderize the meat.
3.  Place steak in a large zip-lock bag and pour marinade in.  Refridgerate for 8 hours.
4.  Remove steak from refridgerator 30 minutes before cooking.
5.  Prepare grill for direct grilling over high heat.
6.  Place flank steak on grill, directly over heating elements until nicely charred and cooked to your liking.  About 4-5 minutes per side for medium-rare
7.  Let the steak rest for about 5 minutes.  Thinly slice across the grain at an angle.  Serve.

Chocolate Cupcakes with Peanut Butter Icing

This recipe combines 3 of the major food groups: coffee, chocolate, and peanut butter.  The cupcakes are very light and moist.

Chocolate Cupcakes

Cupcake Ingredients:
1 box Duncan Hines Devil's Food cake mix
1 4oz box instant chocolate pudding
3/4 cup fresh brewed coffee, cooled*
3/4 oil*
4 eggs*

* These measurement quantities are specific to a Duncan Hines mix.  If you choose to use another brand, just double the oil on the package directions and add an extra egg.  If you don't have coffee on hand, you can use water or milk.

Cupcake Directions:
1.  Pre-heat oven according to package directions
2.  In bowl of electric mixer, combine all ingredients on medium-low speed until well mixed
3.  Place cupcake liners in muffin tin and fill each one with batter 2/3's of the way up.
4.  Bake according to package directions

Peanut Butter Icing
Courtesy of Barefoot Contessa

Frosting Ingredients:
1 cup powdered sugar
1 cup peanut butter
5 Tbsp butter, softened
3/4 tsp vanilla
1/4 tsp
1/3 cup heavy cream

Directions:
1.  Place powdered sugar, peanut butter, vanilla, and salt in bowl of electric mixer.  Mix on medium low speed until creamy.  If necessary, use a rubber spatula to scrap down bowl as you work.
2.  Add the cream and beat on high speed until mixture is light and smooth

Peanut Butter Cookies: Two Ways

 

 

There is nothing that goes better with a peanut butter cookie than a peanut butter cup.  These little cookies can be dangerous because you can eat them in one or two bites.  The idea has made it's way around recipe blogs and websites, but, my mother has been making these forever and that is how I first heard about them.  So for credit purposes, I think she deserves it.

 

This peanut butter cookie dough recipe can be made as regular cookies, or in a miniature muffin pan with a Reese cup pushed into them.  I've never met a cookie I didn't like, so you won't be disappointed either direction you go with this.

 

 

Peanut Butter Cookies: Two Ways

 

Ingredients:

1/2 cup butter, softened

1/2 cup white sugar

3/4 cup brown sugar, packed

3/4 cup creamy peanut butter

1 tsp. vanilla

1 egg

1 tsp baking soda

2 cups flour

1 pkg miniature Reese's cups

 

Directions:

1.  Pre-heat oven to 350 degrees

 

2.  In electric mixing bowl, cream butter, white and brown sugars until well incorporated.  Add Peanut butter, vanilla, egg, and mix again on low speed for about a minute or until well mixed.  Last, Add baking soda and flour, mix on low speed until all ingredients are thoroughly mixed together.

 

If making regular cookies, follow these steps:

3.  Roll dough into 1 inch balls using the palm of your hands and place on cookie sheet about two inches apart.  Using a fork, press slightly into dough with the back flat side of the fork making two slight indentations in criss cross pattern.  Bake for 9-10 minutes. 

 

If making miniature Reese cup cookies, Follow these steps:

3.  Roll dough into 3/4 inch balls using the palm of your hands and place into greased mini muffin tin.  Bake for 9-10 minutes.  As soon as you remove them from the oven, push an unwrapped mini Reese cup into the middle of the cooked dough. 

 

 



Bourbon-Apricot BBQ Sauce

If you have been reading my blog since I recently started it, you may be wondering if I make anything other than alcoholic drinks, sweets, and junk food.  Well, I do.  Here is a recipe adapted from The Pioneer Woman.  This sauce is excellent and can be used on poultry, pork, or beef.


Bourbon-Apricot BBQ Sauce

Ingredients:
2 tbsp olive oil
2 tbsp butter
1 red onion, chopped
3 cloves garlic, chopped
1 cup bourbon
1 10oz jar apricot fruit spread or preserves
1 18oz bottle Sweet Baby Ray's Original BBQ sauce (or any other brand)
2 tbsp worcestershire
1 tbsp dijon mustard
1 cup water


Directions:
1.  In heavy sauce pan, heat oil and butter on medium high heat.  When butter is melted, add onion and garlic to pan.  Cook until onions are translucent, about 5 minutes.

2.  Add bourbon, apricot preserves, BBQ sauce, worcestershire, dijon mustard, and water to pan, stir until evenly incorporated.  Bring sauce to a boil then let simmer for 5 minutes.